This recipe shows you how to make Mango Sorbet without an ice cream freezer and I use Golden Monkfruit Sweetener to make it lower in carbs!
PIN the Mango Sorbet to try it later!
Please look at the photos for this Mango Sorbet that’s made with no added sugar and imagine I’d been able to leave it in the freezer for 30 minutes more! I was going to a party and had to take photos of the sorbet sooner than I would have liked. But even if it was a bit too soft, this frozen treat made with fresh mango was absolutely delicious.
I didn’t have an ice cream freezer, so I made this using a method I found in the comments at AllRecipes, where I found the recipe I adapted for the sorbet. Mangoes are one of my very favorite fruits, but now that this turned out so well I find myself thinking of a few other fruits it would be fun to make into sorbet for the hot weather we’re having. And this is a carb-splurge for me, but without added sugar it’s a lot lower in carbs than most recipes for sorbet; enjoy!
What ingredients do you need for this recipe?
- very ripe mangoes
- Golden Monkfruit Sweetener (affiliate link), or other sweetener of your choice
- fresh-squeezed lime juice, I used my fresh-frozen lime juice
What is Sorbet?
Sorbet is simply a frozen dessert made of a simple sugar syrup that’s infused with fruit puree or juice and then chilled. I skipped the sugar and made a syrup with Golden Monkfruit Sweetener (affiliate link) to make this recipe lower in carbs.
How to Make Maango Sorbet:
(Scroll down for complete printable recipe with nutritional information.)
- Combine the water and Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, bring to a boil, then turn off and let it cool while you peel and cut up the mangoes. This mixture is a simple syrup to sweeten the sorbet.
- You need mangoes that are very ripe for this recipe, and you can see by the juice that these mangoes I got from my nephew Nate were perfect. To cut up a mango, slice off the sides along the flat seed, then slice away any other mango flesh that clings to the stone. Then peel each piece. (The oblong shaped seed is on the bottom right in this photo.)
- Coarsely chop the mango and put it in a food processor. Add the lime juice and process about 45 seconds, until the mango is mostly pureed. Then add the cooled simple syrup and process another 45 seconds or so, until the mixture is completely smooth.
- Put the mixture into a bowl with a tight fitting lid and put it in the freezer, taking it out every 30 minutes and scraping away the frozen parts and whisking until it’s smooth. Here’s my sorbet after one hour.
- After two hours the mixture is getting a little more frozen. (Remember, I am whisking it every 30 minutes.)
- After three hours, it’s quite slushy.
- And the next-to-the-last photo how it looked after 3 1/2 hours when I had to take photos so I could go to a party, but next time I’ll leave it about 30 minutes more.
- Even thought it might have been a little soft, this Low-Sugar Mango Sorbet was delicious!
More Recipes with Mango:
Mango Salsa with Red Bell Pepper
This recipe shows you how to make delicious Mango Sorbet without an ice cream freezer and the Mango Sorbet has only 4 ingredients and is low in sugar for a perfect hot weather treat!
- 2 large very ripe mangoes
- 1/2 cup water
- 1/2 cup Golden Monkfruit Sweetener (see notes)
- 1 1/2 T fresh lime juice
- In a small pan combine the water and Golden Monkfruit Sweetener (affiliate link) and bring to a boil.
- Turn off and let the mixture cool while you peel and cut up the mangoes.
- To peel mangoes, slice along each side of the flat seed, guiding your knife to come as close as you can to the mango seed. Then slice away any other mango flesh that still clings to the seed. Peel away the skin and chop the flesh.
- Put the chopped mango and lime juice in a food processor and process for about 45 seconds, until the mixture is quite pureed.
- Add the cooled simple sugar mixture and process about 45 second more, until there are no lumps.
- Put the mixture into a plastic bowl with a tight fitting lid and put it in the freezer.
- Ever 30 minutes, remove bowl from the freezer, scrape away the frozen part around the edges and whisk it into the mixture.
- Total freezing time is about 4 hours, depending on how cold your freezer is. (I would freeze it the full 4 hours next time for a slightly firmer sorbet.)
- Divide into individual bowls and serve.
I love Golden Monkfruit Sweetener (affiliate link) but use any granulated sweetener of your choice.This recipe could easily be doubled and made in an ice cream freezer.
Recipe adapted from Mango Sorbet at AllRecipes.
Amount Per Serving: Calories: 62Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 1g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If made with an approved low-calorie sweetener, this Mango Sorbet would be approved for phase 2 or 3 of the original South Beach Diet. Portion size for phase 2 is 1/2 of a mango, so if you made this into four servings that would be the right size portion. Mangoes are relatively high in sugar, so this can never really be low-carb even without added sugar.
Find More Recipes Like This One:
Use Fruit Recipes or Dessert to find more treats like this one! Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2011. It was last updated with more information in 2022.
51 Comments on “Mango Sorbet”
Glad you are enjoying the blog.
Honestly, I have no idea how it would work to use frozen mango in this. I would guess you might want a bit less water, but that's only a guess.
will this work or do i have to make and changes to use frozen unsweetened Mango? I live in a very small town and have never seen fresh Mangos at my local store.
Thanks LOVE YOUR SITE!
@Dawson – I'm so glad it worked for you! No, haven't tried this yet, I haven't bought any mangoes yet this year…which is shocking, since I love them…but it's on my list when I hit the farmer's market next week!
@Marie: Thanks again for your tip about stirring the mixture in the mini-ice cream maker every 2-3 minutes and then letting it set up after "churning" for 5-10 minutes more. It worked great!!!
Have you tried Kalyn's mango sorbet in it yet?
Superb blog u have
Karina, I am intrigued to try this Stevia in the Raw for baking. It has a volume that's just like sugar so it seems like it would be idea.
I am intrigued by the granulated stevia. I've only used the powdered form (mostly in tea and smoothies). In baking, a tiny bit is all you use (powdered), so you lose structure and volume, and it can taste bitter.
Your mango sorbet looks so refreshing. I'm going to try a sorbet soon. I've been avoiding ice cream and sorbets due to the sugar. Using stevia is a fabulous idea!
Kelly, I am interested to try this type of stevia in something baked to see how it is. HATED the stevia packets but this tasted just like sugar.
I love mango sorbet, but haven't made it myself. I've tried Stevia before and don't mind it in cold things, like iced tea, but don't care for it in my coffee. Whether this was completely frozen or not, it sounds perfect for a hot day!
Gina, cherry sorbet sounds amazing. I have a feeling that I'll be buying an ice cream maker before too long, but good to know that you can do it without one for people who don't have one.
I just made cherry sorbet! But I used an ice cream
maker, I like the idea of making it without!